This healthier option of carrot cake is ideal as a snack, keeping you fueled all week long. It’s lower in sugar and high in fiber.
Cake:
1 medium size / 120g carrot
120g / 1 banana
¼ cup / 55g olive oil
¼ cup / 70g skyr or greek yogurt
4 tbsp / 50g brown sugar
1 cup / 130g whole wheat flour
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
Frosting:
¼ cup / 70g skyr or greek yogurt
1 tbsp peanut butter
1 tbsp honey or maple syrup
Method:
1. Preheat oven to 180°C / 350°F.
2. In a bowl, mash banana, then add skyr (or greek yogurt), olive oil, sugar, and whisk until combined.
3. Add shredded carrot and mix well.
4. Mix in the dry Ingredients
5. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
6. Let it cool completely.
7. While the cake cools down, mix all the frosting ingredients (except cinnamon) together.
8. Top the cake with the frosting and sprinkle with cinnamon.
Enjoy!
Store the cake in an airtight container in the fridge.